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Cream Cakes I

Cream Cakes I (fløtekaker) from Erken's Stor kokebok 1914: an airy batter of 1 liter heavy cream, egg, sugar, cardamom, and lemon zest, baked in small paper cups at low heat.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 557 (falt i det fri)

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About the dish

Cream cakes were small cakes baked in paper cups — an airy, cream-rich bake cooked in the residual heat of the baker's oven. Erken emphasizes "low heat," which was the way to control the wood-fired oven.

How to make it

  1. 1

    Whip separately

    Whip the eggs (yolks and whites) and the cream separately for about 30 minutes, or until everything is pale and airy.

  2. 2

    Combine

    Combine everything and whip for about another 15 minutes with the sugar, cardamom, and lemon zest.

  3. 3

    Fold in the flour

    Sift the flour and fold it gently into the batter.

  4. 4

    Bake

    Fill small paper cups or small, greased molds halfway. Bake at low heat, about 160 °C (320 °F), for 20–25 minutes, until the cakes are golden and baked through.

Changes from the original

Measurements have been converted to modern units. "Low heat, preferably in a baker's oven" has been translated to about 160 °C (320 °F). The amount of flour has been kept, and sifting is noted as its own step. The whipping time has been kept, but can be shortened with an electric mixer.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 557) → 1949 (korrekturlest, s. 649)~40% av teksten endretfjernetlagt til
1 l. kremfløte 150 gr. sukker 8 eggeblommer eggeplommer 4 eggehviter 375 gr. mel ½ teske teskje kardemomme — ½ teskje revet citronskal Egg sitronskall. Eggene og fløte fløten vispes hver for sig ½ time. Heldes derpaa Helles derpå sammen og vispes ¼ ¾ time med sukker og krydderier. Det sigtede siktede mel haves has i med forsigtighet. forsiktighet. Stekes i smaa halvfyldte små halvfylte papirformer eller smaa, små, smurte former ved svak varme, helst i bakerovn.

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Frequently asked questions

Why should the eggs and cream be whipped separately?
The cake is leavened by air alone, not baking powder. That is why the eggs and cream are whipped separately for ½ hour, combined, and whipped a further ¼ hour with sugar and spice, so the batter becomes well aerated. The flour is folded in very gently so the air is not knocked out.
What molds are used, and how are the cakes baked?
The batter is filled into small paper cups or small, greased molds — only halfway, since they rise. Bake at low heat, preferably in a baker's oven.
What flavors the cream cakes?
½ teaspoon cardamom and grated lemon zest. Otherwise the batter consists of 1 liter heavy cream, 150 g sugar, 8 egg yolks, 4 egg whites, and 375 g flour.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 557. The recipe makes about 30 small cakes.

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